I’m not generally one for making Asian food at home. We’ve got such great spots a few minutes in either direction from our house, and I always find I can never recreate the authentic flavour that makes my favourite dishes so addictive and yum. For some reason, who knows why, this is the only Asian dish that I can get right – meaning if you slapped it in a takeaway container, which for me is the litmus test of great cooked-at-home Asian food, you couldn’t tell the difference between store bought and home made. It’s also a perfect meal for cold nights when you don’t feel like soup, stew or a curry. The recipe is from the most, most, most excellent Bill’s Basics (Quadrille Publishing).
Bill Granger’s Pad see ew
2 tablespoons light-flavoured oil, such as sunflower
3 garlic cloves, crushed
150g pork or chicken fillet, sliced * I use beef fillet
2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon caster sugar
300g Chinese broccoli, chopped, leaves and stems separated * If you can’t find that, I use a mix of Chinese greens and long-stemmed broccoli
300g fresh flat rice noodles, cut into 3cm-wide noodles
Heat your work (or large stick-resistant pan) over medium-high heat. Add the oil and, when hot, stir-fry the garlic. Add the meat and stir-fry for 3 minutes.
Add the light and dark soy sauces and the sugar and then stir in the broccoli stems. cook for a couple of minutes and then make a hole in the middle and crack in the eggs. Cook for a few minutes, scraping the eggs with a spatula every few seconds to break them up.
Add the noodles to the wok, using the spatula to move them around and coat them with the sauce but trying not to break them up. Add the broccoli leaves and cook until tender and bright green.
Remove from the heat, season with white pepper and serve with the fish sauce and pickled chilli on the side.